Oat Sandwich Loaf

By Ben · cooked up in Sprig

Rolled oats folded directly into a soft white dough give this loaf a gentle chew and a faintly nutty aroma that fills the kitchen during the second rise. The crumb is tight enough to hold a sandwich together but tender enough to tear by hand, with a lightly golden top that sounds hollow when tapped. A splash of honey and a knob of butter in the dough keep every slice moist for days. Slice it thick for a BLT on a Sunday or toast it thin for school-week sandwiches.

Ingredients

• 1 cup old-fashioned rolled oats, plus more for topping
• 1 cup boiling water
• 2 teaspoons active dry yeast
• 1/2 cup warm water (105–110°F)
• 2 tablespoons honey
• 2 tablespoons unsalted butter, softened
• 1 1/2 teaspoons fine sea salt
• 3 cups bread flour, plus up to 1/4 cup more for kneading

• 1 tablespoon whole milk or water, for brushing
• 2 tablespoons old-fashioned rolled oats, for sprinkling

Instructions

1. In a medium bowl, combine the 1 cup of rolled oats and 1 cup of boiling water. Stir once, then let the mixture sit for 20 minutes until the oats have absorbed the water and cooled to lukewarm. This soaking softens the oats so they blend seamlessly into the crumb.
2. While the oats soak, proof the yeast: stir the active dry yeast and 1 teaspoon of the honey into the 1/2 cup of warm water (105–110°F). Let it sit for 5–8 minutes until foamy and fragrant. If it doesn't foam, your yeast is dead — start again with a fresh packet.
3. In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the soaked oats, foamy yeast mixture, remaining honey, softened butter, and salt. Mix briefly to combine.
4. Add the bread flour 1 cup at a time, mixing on low speed after each addition. Once all 3 cups are incorporated, increase to medium speed and knead for 7–8 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the bowl sides. If the dough is sticky, add bread flour 1 tablespoon at a time — stop adding when it holds its shape without sticking to your hands.
5. Shape the dough into a ball. Place it in a lightly oiled bowl, turn to coat, and cover with plastic wrap or a damp kitchen towel. Let rise in a warm spot (75–80°F) for 1 to 1 1/2 hours, or until doubled in size.

1. Lightly grease a 9x5 inch loaf pan with butter or nonstick spray. Punch down the risen dough and turn it out onto a lightly floured surface. Pat it into a rough rectangle roughly 8 inches wide.
2. Roll the rectangle tightly toward you into a log, pinching the seam closed along the bottom. Tuck the short ends under and place the log seam-side down into the prepared loaf pan. The dough should nearly fill the pan widthwise.
3. Cover loosely with lightly oiled plastic wrap and let rise a second time in a warm spot for 45–60 minutes, until the dough crowns about 1 inch above the rim of the pan. Do not rush this rise — it determines the final height and open crumb.
4. While the dough finishes its second rise, preheat the oven to 375°F with a rack in the center position.
5. Gently brush the top of the loaf with milk or water, then sprinkle the reserved rolled oats evenly across the surface. Bake for 32–35 minutes, until the top is deep golden brown and the internal temperature reads 195–200°F on an instant-read thermometer.
6. Remove the loaf from the pan immediately and let it cool on a wire rack for at least 1 hour before slicing. Cutting into a hot loaf compresses the crumb and makes it gummy — patience pays off here.

Chef's tips

Nutrition (per serving, estimated)

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